This traditional cornbread dressing delivers a Texas twist…with spicy pickled jalapeños! This recipe comes to me courtesy the Westin La Cantera. Enjoy!
In a large stock pot melt a ¼ lb of butter. Place all chopped vegetables in and sweat. Adjust heat to avoid caramelizing of vegetables but to soften through instead. Once the vegetables are soft, add your fresh herbs and lower your heat. Crumble up the jalapeño cornbread and add to the pot. Slowly mix all thoroughly while seasoning with onion powder, salt, and pepper. Next, add turkey stock in stages and mix. Do not over fold and do not make the mix too wet; you want to see nice clumps of bread and vegetables. Season once more as needed.
Place into an oven baking pan and cover with foil. Heat for twenty minutes at 350º Fahrenheit and then another fifteen minutes uncovered.
- Basic cornbread mix with chopped pickled jalapeños incorporated into the mix
- 2 cups sliced jalapeños (pickled)
- ½ cup Carrots chopped
- ½ cup Celery chopped
- ½ cup Yellow onion chopped
- 2 Tbsp Fresh sage chopped (chopped gently to avoid bruising & discoloration)
- 1 Tbsp Fresh thyme chopped (pluck the thyme off the stem before chopping)
- 2 Tbsp Onion powder
- 3 cups Mushrooms chopped
- ½ lb Unsalted Butter
- 2 qts Turkey stock
- Salt to taste
- White pepper to taste